Even the best quality knives lose their sharpness and cutting power over time due to continuous use. In addition, it can be quite frustrating and inconvenient, especially when you want to prepare a nice meal for your family or guests.
In this article, however, you will learn how to sharpen Wusthof knives in two simple ways.
Firstly, you should understand that honing is not the same as sharpening. While honing is simply sustaining knife edges, sharpening requires shedding steel off your knife to produce a new sharp edge.
How to Sharpen Wusthof Knives Using Wusthof Sharpener
Wusthof sharpeners are effective and efficient. To use the Wusthof knife sharpener, follow these simple steps:
- Position the sharpener on a flat surface which you are most comfortable. As you do that, ensure the stability of the sharpener such that it will not fall off while in use.
- Firmly hold the Wusthof knife in your dominant hand and support the sharpener with the other. Ensure the sharpener is in a horizontal position to you.
- Run your knife through the sharpener in a safe manner.
- Continue swiping till your knife is sharp enough. However, be mindful of the speed as there’s a risk of cutting.
How to Use Wusthof Whetstone
Another method that guarantees the best results is the use of Wusthof Whetstone. A whetstone is a slab of fine grain which is used famously for sharpening knives primarily.
Below-listed are the steps to follow to use the whetstone.
- Dip the whetstone in water for about 7 minutes.
- Remove from water and place on a sturdy surface for stability.
- Run one side of the knife, to and fro, across the whetstone. Constantly pour water on the stone and cutter while this process is on.
- Make sure you are swiping your knife at the right angle, as merely running it to and fro will damage the knife. According to Wusthof Cutting Academy, the ideal angle is 15°-20°.
- Do the same for the other side of the cutter.
- Rinse your knife when done, preferably with hot water.
If you are interested in our comparisons you can check Wusthof classic vs Zwilling pro article.
There you have it! Without a doubt, the easiest two ways to sharpen your Wusthof. With regular sharpening, proper use, and regular cleaning, you can be sure that your Wusthof knives will last a long time. Ideally, if you regularly hone your knives, you do not need to sharpen more than once or twice a year.
Lastly, here’s a quick tip: There are basic tests to run your blade through to determine whether or not your knife is sharp. Examples include the Paper test and the French Fries test.
Gary Portman is the founder and main author of Knivesadvice.com. With his extensive knowledge and experience, he is committed to assisting people in choosing the perfect knife for their needs. Through his articles, Gary shares valuable insights on various aspects of knives. With his expertise, readers can make informed decisions and find a knife that is tailored to their preferences and requirements. You can find more info about Gary here.